Although I will always prefer fresh over canned, there are days when one has to survive on canned goods. At least, partially. Like when it’s been raining for over a week and the downpour precludes trips to the market or grocery. That’s what life has been these past several days. Rain, rain, rain. I love that it’s cool but food shopping can be a hassle. Canned tuna sounds more practical.

Canned tuna… what kind? We only buy chunks or solid in brine or water. If unavailable, we buy tuna chunks or solid in oil. Always unflavored. And we don’t buy tuna flakes because there is much less fish inside the can. If you ask if me if flavored canned tuna will work for this recipe, I’ll advise you to try it yourself and let us know how it turns out.

To add texture to the filling, I included potatoes and carrots. They were fried before they were mixed with the tuna. You can also boil or steam them.

Why precook? They won’t get cooked through if the only cooking they’ll get is after they have been stuffed inside the spring roll wrappers. The cooking time is too short. So, precook the potatoes and carrots.

When the potatoes and carrots have cooled, and the tuna has drained fully, mix together all the ingredients for the filling.

Reheat the oil until you see fine wisps of smoke above the surface. Fry the spring rolls until golden, in batches if necessary so as not to overcrowd the pan and make the temperature drop which will make your spring rolls greasy and soggy.

Serve the spring rolls immediately. You may cut them into halves, if you wish. You can serve them with any dipping sauce that you like. I recommend sweet chili sauce.

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hi connie!!! this is really a healthful recipe because it uses tuna that’s really rich in omega fatty acids.one time,i planned on making rellenong bangus.after sauteing d bangus meat and d other recados,i thought of just making it into another version of spring rolls.

Thank you so much Ma’am Connie for your recipe. Dito po ako sa moscow ngaun and e2 kakatapos lang kumain ng mga employer ko and they like it very much. They said in Russian “otchin kusna” very tasty in english and they ask me to cook it much often na po hahaha. I used the recipe of your shanghai wrapper too kaso medyo kinulang dahil i made some mistakes sa paglagay sa pot but I made around 12 sheets of that mixture in the end hehehe. I used parsley instead of onion, okay lang naman po un diba? More power po sa inyo at ingat po.